Chicken and Crawfish Jambalaya

3/4 cup chopped onion
2 tsp minced garlic
2 T margarine
1.5 cups chicken broth
1 can petite diced tomatoes, undrained
3/4 cup chopped green bell pepper
2 bay leaves
1/4 tsp dried ground thyme
cayenne pepper to taste (about 1/4 tsp)
1.5 cups cooked brown rice
1 boneless, skinless chicken breast, cooked and cubed
4 oz cleaned and cooked crawfish tails (or may subsititute shrimp)

Saute onion and garlic in maragarine in a pot on the stove. Add green pepper, cook until tender. Add chicken broth, tomatoes, bay leaves, thyme, cayenne pepper, and chicken and let simmer uncovered about 10 minutes. Add rice and continue simmering an additional 5 minutes. Reduce heat and add crawfish tails just before serving (do not overcook crawfish). DIscard bay leaves before serving. Makes 5 one-cup servings.

Number of Servings: 5

Recipe submitted by SparkPeople user AUNTJENIV.